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Wiener Schnitzel

4 slices of pork
1 cup flour
1-2 eggs
1 cup fine breadcrumbs
1 lemon

Wash and dry the meat. If it is not tender enough, use a meat hammer
to soften it. Take 3 different dishes for the coating. They should
be wide enough for the pork slices to fit into and high enough so
that you will not spill the ingredients. Put the flour and the
breadcrumbs into 2 of the dishes. Beat the eggs and put them into
the third. Now you take the first slice of meat and turn it around
in the flour until completely coated. Then turn it in the beaten
eggs, after that in the breadcrumbs until completely coated with
them. Repeat for every slice and set them aside. Do not put them
on top of each other, as the coating will stick.

Heat oil in a frying pan. When the oil is hot, but not sizzling
hot, put the pork slices in. Fry on both sides. Don't turn the heat
to high, the coating will burn before the meat is done. Ideally,
the coating should be a medium brown and should have bubbles in
places. Serve with a quarter lemon to be squeezed over it. This is
the original and most popular Schnitzel, and in Germany it is used
as the basis for all other Schnitzels. You take french fries and
a side salad with this one. The others only differ in the sauce
that goes with it. There is no sauce with the Wiener Schnitzel.


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